In a separate pan or wok, heat the remaining 1 Tbsp. of sesame oil over medium-high heat. Add garlic and ginger to release their fragrance and essential oils.

Shortly after adding garlic and ginger, add chopped vegetables and sauté, stirring to cook evenly. Add a few tablespoons of water if the bottom of the pan seems in danger of drying out and burning the vegetables. Cook for about 10 minutes.

Add the browned chicken meat and honey to the sauteed vegetables. Stir.

In a small bowl, combine soy sauce, water, and cornstarch. Pour mixture over stir-fry and cook for another minute to thicken sauce.

Once the sauce has thickened, stir in green onions, reserving a small amount for garnish.

Portion into five servings and garnish with remaining green onions. Enjoy!

*Meal prep tip: make ahead and freeze for up to 3 months. To re-heat, thaw to room temperature, then microwave until hot.